Recent content by galenabob
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My 1st Venison Jalapeño & Cheese Summer Sausage
Happy New Year! Well I finally got fired up and decided to start making my own Venison Summer Sausage this season. My brother and I decided to make a batch of Italian Sausage. We spent all day with our two Kichenaid food processors grinding and stuffing venison and pork shoulders. It took us... -
Masterbuilt not working properly
I just repaired my Masterbuilt Electric Smoker. Thanks to everyone who wrote out the directions and how to repair the smoker. The only thing I did differently is I used a 4/40 bolt and nut and drilled the small hole on the coil a little bit larger to fit the bolt. I put a crimp connector on...- galenabob
- Post #69
- Forum: Electric Smokers
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Brinkman Dual Stage Smoker Temp Question
Has anyone else had problems getting the temperture up to 235 with their Pitmaster Deluxe for Baby Back Ribs? Yesterday I used my charcoal starter and loaded the firebox with hot charcoal. The temp got up to 235 and then I added a water pan (9x13) tin foil pan and three slabs of ribs. The...- galenabob
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- Replies: 2
- Forum: Charcoal Smokers
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Brinkman PitMaster Deluxe and a Pitmaster IQ 110 Suggestions...
Has anyone else had problems getting the temperture up to 235 with their Pitmaster Deluxe for Baby Back Ribs? Yesterday I used my charcoal starter and loaded the firebox with hot charcoal. The temp got up to 235 and then I added a water pan (9x13) tin foil pan and three slabs of ribs. The...- galenabob
- Thread
- Replies: 2
- Forum: Slicers, Grinders, Tools, Equipment
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Custom Smoker Build - Categorized
Guys, The pics are fantastic! I have a couple of questions about the barrel smokers... What are the valves for on the bottom? Are there any directions on line that can explain how to build one of these? Does a standard weber grill cover fit a standard drum? It looks that way??? Any help...- galenabob
- Post #29
- Forum: Smoker Builds
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Baby Back Rib Questions???
I just place three slabs (cut in half) into a disposable aluminum pan and cover it nice and tight with foil. Pour a little beer in the bottom of the pan to keep some moisture in the ribs... -
Naming your smoker...
I just dumpster dove and got a Brinkman Pitmaster Deluxe last week... I drove past him on the curb of a big house and I went back to claim him after about two minutes. A scrapper already beat me to it. He wanted to poad him into his scrap truck and I talked him out of scrapping such a piece...- galenabob
- Post #65
- Forum: General Discussion
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Burnt Ends, Burnt Ends and More Burnt Ends
Im doing a flat brisket in my MES right now and I am planning on turning them into Burnt Ends. Once my Brisket reaches around 200 degrees I was planning on taking it to the cutting board and cutting up pieces approximately 1" in size and applying more rub on them. Do I also sauce them at this... -
Pulled Pork on the MES. Qview
There is nothing better than Pulled Pork!!! Good looking Pulled Pork. Now for a little sauce and you're in business.... -
Wood Chips: To soak or not to soak.....
I like to rip small pieces on a table saw 3/4"x3/4"x6" of cherry and I always soak them for my MES. It works great for me. A few sticks of wet wood last longer than a handful of wet chips. Thats what I do...- galenabob
- Post #48
- Forum: Woods for Smoking
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Baby Back Rib Questions???
Guys, Help me out here... What does the spray bottle with apple cider/cider vinegar/olive oil do for the ribs? Does it help keep them tender? Give them flavor? Mine come out full of flavor and very tender from the second "2" process. I use about 1/3 to 1/2 of a guiness beer in the tin foil... -
Baby Back Rib Questions???
Here are some pics of my Baby Back Ribs... After they're all "Rubbed Up" Two Hours into the Smoke... The Final Product.... Happy New Years to all!!! -
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